Cooking With Que
Melting Potatoes

Melting Potatoes

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8

I don’t know how I have never ever heard of this dish, but let me tell you, now that I know. I will make this forever!  These potatoes are so delicious, I can’t even take it. The recipe is simple and you can be eating in less than a half hour!

B O M B . C O M

Just do yourself a favor and try this recipe and when you understand how friction good it is… take a pic and tag me! #CookingwithQue on all things social and I will be waiting to see your draw drop! Ok saints!

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Recipe Rating

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  • 2 ratings

Ingredients

  • 3 large Michigan potatoes or 4 medium ones
  • 10 tbs unsalted vegan butter divided
  • 2 tbs vegetable oil
  • 1 cup vegetable stock
  • 2 cloves garlic crushed
  • 4 sprigs fresh thyme
  • Kosher salt
  • Coarsely ground black pepper

Instructions

  1. Heat your oven to 500°F with the rack in the upper-middle position.
  2. Peel your Michigan Potatoes (sometimes I don't peel them) and slice them into 1-inch thick rounds.
  3. Pat potatoes dry with a paper towel.
  4. Add the oil and 4 tbs of the butter to the hot skillet. Sprinkle potatoes with a pinch of kosher salt and some coarse pepper.
  5. Place the potatoes in the skillet and sear for about 4 minutes, or until they are a nice golden brown. Turn the potatoes and remove from the heat.
  6. cut the remaining butter into cubes; set aside.
  7. Pour in the vegetable stock in the pan. Add the thyme and the garlic. Top the potatoes with the cubed butter.
  8. Place the skillet in the oven and bake for about 30 minutes, or until the potatoes are fork tender. Spoon sauce over potatoes.
  9. Notes:
  10. a cast iron skillet gives me the bestttttt results, but just know you are cooking with really high heat so don't use a pan that can't take the heat.
  11. The Michigan Potatoes are medium to large if your potatoes are smaller, use a few more.
  • Servings : 8
  • Ready in : 40 Minutes

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